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Thyme-Roasted Radishes and Carrots

Roasting radishes caramelizes their natural sugars for a mellow sweetness reminiscent of a potato and turnip combined.  Delicious and beautiful combined with baby carrots – a great way to welcome spring!


1 pound radishes, halved  
1 pound baby carrots 
1 tablespoon olive oil 
2 teaspoons dried thyme 
Coarse salt and freshly ground black pepper, to taste 
Lemon half


Preheat oven to 450 degrees.  Place radishes and carrots on a baking sheet; toss with olive oil, thyme, salt and pepper. Roast until tender yet firm; approximately 12-15 minutes.

Remove from oven; squeeze lemon juice over vegetables; serve. Makes 8 servings.

Per serving:  

44 Calories, 0 mg Cholesterol, 2 g Fat, <1 g Saturated Fat, 64 mg Sodium, 7 g Carbohydrate, 3 g Fiber, 1 g Protein.

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